The process is super easy: First, combine the white sugar and water in a saucepan over medium-high heat. Stir until the sugar dissolves completely.
Then add the brown rice syrup as well as the cream of tartar and stir until blended together.
Simmer until bubbling begins, then reduce heat to medium-low and simmer for 20 minutes.
Finally, take off from heat and stir in a pinch of salt until blended together; let cool before transferring to an airtight container for storage.
Following these steps will make you about one cup of lovely corn syrup -- perfect for using in recipes!
To make your homemade corn syrup even better, use a mix of brown rice syrup and malt sugar/maltose. The combination of these two sweeteners will help to boost the flavor and texture of your recipe.
Additionally, adding a pinch of cream of tartar helps to stabilize the sugar molecules while cooking, resulting in a thicker, richer syrup.
To make sure your corn syrup substitute turns out perfectly, use a candy thermometer to measure the temperature while cooking. Using this will help you ensure that your syrup reaches the ideal temperature of 235°F before taking it off from heat and transferring it to an airtight container for storage.